Ground Venison
Jerky Recipe

Enjoy this basic ground venison jerky recipe when you're in the mood for something mild. There's no heat here, so it's great for those with tender taste buds.


This recipe was given to me by a friend who makes this recipe at least one time a year. I tried some from his latest batch and really enjoyed it. The flavors of the onion and the Worcestershire sauce compliment the taste of the venison very well.


Basic Ground Jerky Recipe

Wooster 'n Onion Jerky

To make a batch of this venison jerky, you'll need:

5 pounds of ground venison
2 tablespoons canning salt
1 1/2 teaspoons of Tender Quick® curing mix
1 large white onion, or 2 medium onions, minced finely
1 clove garlic, finely minced
1/2 cup Worcestershire sauce
1/4 cup corn syrup
1 tablespoon black pepper



Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day.

When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can.

To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you're drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.

For a detailed look at making ground venison jerky, visit How to Make Ground Venison Jerky.


Give It To Grandma, Too!

This ground venison jerky recipe is a great one for the kids since it's so mild. The touch of corn syrup sweetness doesn't hurt, either. I'm sure you'll enjoy this one.




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